Number of servings :
Type of meal : | Side Dishes | Side Dishes
Special diet :
1 head escarole
45 ml (3 tbsp) olive oil
4 green onions, thinly sliced
2 cloves garlic, minced
5 ml (1 tsp) grated lemon zest
Salt and freshly ground pepper, to taste
30 ml (2 tbsp) flat parsley, chopped
- Separate the escarole into leaves and remove the tough stems. Rinse in cold water, spin dry and cut each leaf in three.
- In a large non-stick skillet, wilt the onions in the oil. Add the garlic and lemon zest and cook 1 minute. Transfer to a bowl and set aside.
- In the same skillet, sauté the escarole just until wilted.
- Remove from heat and season to taste with salt and pepper. Garnish with parsley and drizzle with oil at the table.
Imported on 2011-01-20 20:26:46 — Original ID:2522